Recipe by Sonatina
This is adapted from a recipe I found in a "Cook's Country" magazine, which among other things different, used 4 cups colby cheese to my 2 (I got tired of shredding). However, I found the 4 cups total cheese to suit me just fine. Also, I think I used less butter, but I don't remember exactly how much so I'll stay true to the recipe on that one.
- 4 slices white bread, torn into pieces
- 1⁄4 cup grated parmesan cheese
- 1 garlic clove, minced (fresh garlic goes a long way in this)
- 1⁄2 cup unsalted butter, melted
- 1 teaspoon salt
- 1 1⁄2 teaspoons pepper
- 1 lb elbow macaroni
- 6 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 1⁄8 teaspoon cayenne pepper
- 4 1⁄4 cups low sodium chicken broth
- 1 1⁄2 cups heavy cream
- 2 cups shredded colby cheese (I use Tillamook brand, best tasting cheese, in my opinion, that one can find at the standard superma)
- 2 cups shredded extra-sharp cheddar cheese (again, Tillamook)
- 1 (16 ounce) can chicken, reserve the broth
Directions See How It's Made
- Pulse bread, Parmesan, garlic, and 2 tablespoons of butter in a food processor until coarsely ground. (Alternatively, using your hands to do such also works.).
- Cook pasta as directed, drain it, and pour into a baking dish of choice.
- Preheat the oven to 375 degrees, and make sure there is an oven rack in the middle position.
- Heat remaining butter, flour, mustard, and cayenne over medium-high heat, stirring constantly, until golden, 1 to 2 minutes.
- Slowly whisk in broth, drained chicken broth, and cream and bring to a boil.
- Reduce heat to medium and simmer until slightly thickened, about 15 minutes.
- Take the pot off the heat, and whisk in the cheese, chicken, salt, and pepper until smooth.
- Mix the sauce in with the pasta, cover with aluminum foil, and bake in the middle oven rack for 20 minutes.
- Remove the foil, top with breadcrumbs, and bake until the breadcrumbs are golden brown and crisp, about 20 minutes.